Soft Swedish Cinnamon Buns (Kanelbullar)
About the recipe
These Soft Swedish Cinnamon Buns, also known as Kanelbullar, are fluffy, tender and beautifully fragrant with ground cardamom. Made with a milk based tangzhong and filled with buttery cinnamon sugar, these Swedish cinnamon buns have soft layered centers, golden edges and a deliciously aromatic flavour. Finished with a glossy egg wash and pearl sugar, they are perfect for a cozy Swedish fika with a cup of coffee or tea.
Soft Swedish Cinnamon Buns (Kanelbullar)
Ingredients
For Tangzhong:
- 24 g All-purpose flour
- 120 ml Milk
For Dough:
- All of the cooled tangzhong
- 120 ml Lukewarm milk
- 8 g Active dry yeast
- 55 g Granulated sugar
- 1 Large egg
- 350 g All-purpose flour
- 6 g Salt
- 1½ tsp Ground cardamom
- 65 g Unsalted softened butter
For Cinnamon Filling:
- 75 g Very soft unsalted butter
- 75 g Brown sugar
- 2 tsp Ground cinnamon
- 1 tsp Vanilla sugar or ½ tsp vanilla extract
- Pinch of salt
For Egg Wash:
- 1 Egg yolk
- 1 tbsp Milk
- 1 tsp Granulated sugar
For topping:
- Pearl sugar (as needed)
Instructions
- First, whisk the all purpose flour and milk together in a small saucepan until completely smooth. Cook the mixture over medium low heat, stirring constantly, until it thickens into a smooth and glossy pudding like consistency. Once thickened, transfer the tangzhong to a bowl and allow it to cool completely before adding it to the dough.
- Next, add the lukewarm milk, granulated sugar and active dry yeast to a large mixing bowl. Stir gently and let the mixture stand for 5 to 10 minutes, or until the yeast becomes slightly foamy. This helps make sure the yeast is active before you continue with the dough.
- Add the egg and completely cooled tangzhong to the yeast mixture and mix until combined. Then add the flour, salt and ground cardamom. Mix until a soft dough forms.Begin kneading the dough until it starts to become smooth. Gradually add the softened butter and continue kneading until the dough becomes smooth, silky and elastic. The dough should pass the windowpane test and remain soft and slightly tacky. Avoid adding too much extra flour, as a stiff dough can result in heavier Swedish cinnamon buns.
- Place the finished dough into a lightly greased bowl and cover it. Leave it in a warm place for approximately 60 to 90 minutes, or until it has doubled in size. Keep in mind that the exact rising time can vary depending on the temperature of your kitchen, so look for the dough to double rather than relying only on the clock.
- Meanwhile, prepare the filling by combining the very soft butter, brown sugar, ground cinnamon, vanilla sugar or vanilla extract and a pinch of salt. Mix until you have a smooth and easily spreadable paste. The filling should be soft enough to spread evenly across the dough without tearing it.
- Once the dough has doubled in size, transfer it to a lightly floured work surface. Roll it into a large rectangle measuring approximately 30 × 45 cm. Try to keep the thickness as even as possible so that the cinnamon filling is distributed evenly throughout the buns.
- Spread the cinnamon filling evenly over the entire surface of the dough. Then fold the dough in half lengthwise, bringing the unfilled edge over the filled side. You should now have a long, layered rectangle with the cinnamon filling enclosed between the layers.
- Using a sharp knife or pastry cutter, cut the dough into wide strips. Take one strip and make a lengthwise slit down the center, leaving the top portion attached. You should now have two connected strands.Next, gently twist the two strands around each other, allowing the cinnamon layers to remain visible. Then wrap the twisted strip around itself to create a bun and tuck the loose end underneath to secure it. Avoid twisting the dough too tightly, because the layers need room to expand during the second rise and baking.Place each shaped bun onto a parchment lined baking tray, leaving enough space between them.
- Cover the shaped buns loosely and let them proof for approximately 30 to 45 minutes, or until they look noticeably puffy and airy. Be careful not to overproof them. Properly proofed Kanelbullar should look light and soft while still holding their beautiful twisted shape.
- While the buns finish proofing, whisk together the egg yolk, milk and granulated sugar until smooth. Once the buns are ready, gently brush each one with a thin layer of the egg wash. Then generously sprinkle pearl sugar over the tops for that classic Swedish cinnamon bun finish.
- Meanwhile, preheat the oven to 200°C / 390°F conventional or 180°C / 350°F fan. Bake the buns for approximately 10 to 14 minutes, or until they are beautifully golden brown. Keep a close eye on them during the final few minutes so they do not become overly dark. The finished buns should be golden on the outside while remaining soft and fluffy inside.
- Finally, transfer the freshly baked buns to a wire rack and allow them to cool slightly. These Soft Swedish Cinnamon Buns are especially delicious while still warm, when the cinnamon filling is fragrant and the crumb is soft and pillowy. Serve them with coffee or tea for a cozy Swedish fika.
Video
Tips & Tricks
Let the Tangzhong Cool Completely: Make sure the tangzhong has cooled completely before adding it to the dough. If it is too hot, it can affect the yeast and interfere with the rise.
Keep the Dough Soft: The dough should feel soft and slightly tacky after kneading. Try not to add extra flour unless absolutely necessary, because too much flour can make the finished buns dense instead of fluffy.
Use Soft Butter for the Filling: Very soft butter makes the cinnamon filling much easier to spread evenly across the dough. As a result, you get a more consistent cinnamon flavour throughout every layer.
Knead Until the Dough Passes the Windowpane Test: For the best texture, continue kneading until the dough becomes smooth, elastic and strong enough to stretch thinly without tearing easily. This helps create the soft and airy crumb these buns are known for.
Use Pearl Sugar: Pearl sugar gives these Swedish cinnamon buns their classic appearance and adds a delicate crunch to the top. For an extra toasted finish, allow the sugar to lightly caramelize in the oven without letting it become too dark.
FAQs
Can I make the dough ahead of time?
Yes. You can prepare the dough, cover it well and refrigerate it overnight. The following day, allow it to come closer to room temperature before shaping and continue with the recipe.
How should I store these Soft Swedish Cinnamon Buns?
Store the buns in an airtight container at room temperature for up to 2 days. For the softest texture, gently warm them before serving.
Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be used in the same recipe. Since instant yeast does not need to be activated in the same way, you can mix it directly with the dry ingredients if preferred.
Can I make these Soft Swedish Cinnamon Buns without cardamom?
You can, although cardamom is an important part of the classic flavour of Kanelbullar. If you prefer, you can reduce the amount or leave it out for a more traditional cinnamon focused flavour.
What can I use instead of pearl sugar?
If pearl sugar is unavailable, you can leave it off or use a light sprinkling of coarse sugar. However, pearl sugar gives the buns their characteristic Swedish bakery style appearance and texture.
